2.) Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.) Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4.) Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Pretty successful!

Unfortunately, I shorted the amount of sugar I should have put in, so the bread isn’t as sweet as it could be. Still tasty though!

I have some bananas that are in the process of ripening as well, which means banana bread is on the menu for later this week!